Terms & Lingo


A volatile compound produced by some yeasts which imparts a caramel, nutty or butterscotch flavour to beer. This compound is acceptable at low levels in several traditional beer styles including: English and Scottish Ales, Czech Pilsners and German Oktoberfest. However, it is often an unwanted or accidental off-flavor.

Related Posts

Decoction Mashing



Yeast Pitching

Calcium Carbonate (CaCO3)

American Homebrewers Association (AHA)

Alcohol by Volume (ABV)